Salmon filet. Center cut filets for pinwheels. (/ Just tell your fish counter rep you need a center cut of salmon.)
butter & olive oil
Preparing the Salmon
Suggest watching the video below for the technique
Technique: Removing the Salmon Skin - Works with other fish skin as well
Make a small cut on the bottom/tail of the fish between the fish and the skin. Next, grab the skin with your fingers/towel/paper towel and place the knife inside the cut you made. While holding the skin move the knife back and forth while pulling on the skin. The skin will come off in one piece.
Next, season with sea salt on all sides.
Lay out the piece of fish lengthwise and curl the fish around itself making a pinwheel. Take the trussing string and tie the fish so it will stay in place and not unravel.
In a medium pan, add butter and olive oil. Once the butter is melted add the fish and cook on one side for about 45 seconds to one minute. Do not flip over the fish and place straight into your preheated oven of 375 degrees for 4 to 5 minutes.
In a medium pan, add around a half of a cup+ of beef stock and reduce by half. Then add in about 2 teaspoons of butter and combine. No need to add salt, the beef stock has salt.
Slice the tomato how you like. Add the sauce to the middle of a plate, then add the tomatoes to the middle of the plate and lastly place the bronzed salmon to the top of the tomatoes. Garnish with minced cilantro or parsley. If making more than one serving, just add more stock before reducing. Around one full cup.
Learn To Cook Bronzed Salmon - Beautiful Plating Creations
Bronzed Salmon | Healthy Eating
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.